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I have recently graduated from German 5 star Henckels knives that I have used for years toMassamoto VG 240mm Gyoto, and a Massamoto VG pairing knife.I love the stainless steel ease of care, the sharpness, the quality of finish. Overall the Japanese knives have superior sharpness.

Now....I want more of the knife..a sharper knife....but I am not a fanatic ...and I do not want to spend more then 200$ dollars on my next purchase give or take a little.So what is it that one knife that will blow me away ?

Let's say that I do a lot of vegetables, some sushi, and rarely some steak or bread.

Do I stay with a Gyoto or should I try another pairing knife, or perhaps a sunjiki ????

You have recommended Kohetsu, Konosuke, Goko, and some other small brand names previously.For my purposes what would be the most performance, but least problematic knife????

A lazor razor that easily chips is what I originally tried to avoid by buying Massamoto VG10.

valera666

Post subject: Re: I want to Step Up...but Where!?!?

Posted: Tue Oct 08, 2013 6:21 am

Joined: Tue Oct 08, 2013 5:58 amPosts: 43

Or perhaps Nakiri???

franzb69

Post subject: Re: I want to Step Up...but Where!?!?

Posted: Tue Oct 08, 2013 10:46 am

Joined: Wed Apr 25, 2012 10:29 amPosts: 625Location: Philippines

i would say get another gyuto. =D

but what are you looking for in a knife? what is your requirements?

carbon ok? semi stainless? stainless?

clad? mono steel?

mano

Post subject: Re: I want to Step Up...but Where!?!?

Posted: Tue Oct 08, 2013 11:00 am

Joined: Wed May 02, 2012 12:22 amPosts: 105

1st choice is a 150 to 180 petty. You can get some really good ones for $200 or under. Getting something used gives you a better value, but there's something to be said for a new knife. The Misono UX10 150 looks like a great deal for a great knife. The Konosuke HD2 180 also looks good. I have that knife in the regular HD blade and love it.

2nd choice is a 240 to 270 sujihiki. You can get something good for $200, but don't know if it'll "blow you away".

3rd choice is a better gyuto, which you probably use 80% of the time. $200 is a little light for a knife that you want to "blow me away." Masamoto KS or Konosuke HD, or something in that neck of the woods.

What's wrong with your Masamoto VG, which is one of the few knives with VG10 steel done right. With proper sharpening it should blow you away; it's a great knife by most any standard.

Which leads to the question of sharpening. Where are you with that?

Last edited by mano on Tue Oct 08, 2013 2:24 pm, edited 1 time in total.

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